1. Material preparation, the mousse material forgot to shoot.
2. The egg whites and egg yolks are separate. Remember that there should be no water in the basin and make sure it is clean.
3. Put 70 grams of white sugar on the egg whites and beat them into thick foam.
4. The egg whites continue to be beaten with an electric whisk.
5. Add tartar powder
6. It is enough to make small points that will not drop, and have patterns that will not disappear.
7. Add 30 grams of salad oil, salt, milk, and sugar to the egg yolk and mix well.
8. Sift the low-gluten flour
9. Sift it again into the egg yolk liquid.
10. Stir well.
11. It can be smooth without particles.
12. Scrape the egg whites into 1/3 with a spatula
13. Stir evenly
14. Add the remaining egg whites and continue mixing.
15. The state still needs to be even and smooth.
16. Pour into the mold 9 minutes full.
17. 155°C, fire up and down for 50 minutes, buckle after being out of the oven, and demould after letting cool.
18. Gelatine is softened in cold water, and the cream is whipped. Pour the yogurt into the blueberry puree and stir well, then pour the whipped cream.
19. Melt the gelatine in water, pour into the blueberry cream and mix well.
20. Pour into the 8-inch live bottom cake tin with the previous cake slices, and draw the pattern with chocolate sauce.
21. After refrigerating overnight, take it out and blow it with a hair dryer to demould and cut into pieces.
22. Decorate according to personal preference.
